Caramel mirror glaze
Here is the recipe for caramel mirror icing, which does not require any complicated ingredients to find, and which, in addition to being very beautiful, is really delicious!
REALIZATION: TO GLAZE AN ENTREMETS OF 18CM DIAMETER:
145g + 20g of powdered sugar
120g of mineral water
120g of whole liquid cream
12g of potato starch or cornflour
4g of 200 Bloom gelatine (in sheets or in powder form)
Swell 4g of powdered gelatin in 20g of very cold water (or 4g of gelatine leaves in a bowl of cold water).
Mix 2 0g of sugar and 12g of starch :
Mix 120g of mineral water and 120g of whole liquid cream . Warm it up. Book. As it will be necessary to pour then this mixture very slowly in the pan, the ideal is to use a pitcher with a spout, and to heat in the microwave:
In a small saucepan make a dry caramel with 145g of sugar , adding it little by little over medium heat:
Out of the fire, pour the cream / water mixture little by little, and NEVER STOP mixing with a whisk or a magic spoon. I'm sorry but we have to go super fast so it's impossible for me to take a picture of this step. But I guarantee that if you pour the hot cream gradually, off the heat, while mixing quickly you will not have sugar that will massage. The mixture will be homogeneous:
Add the starch / sugar mixture and put everything on the fire:
Then it's super easy: just bring everything to a boil for 1 minute stirring constantly to thicken the mixture.
Pour immediately into a container where you can use a dipping blender. Add the gelatin:
Mix well leaving the mixer foot at the bottom to avoid bubbles. However, if you see that bubbles are formed simply tap the container several times on your work plan to destroy them:
This frosting is used at about 31 ° : it must be as cold as possible while remaining as liquid as possible (in fact that's what you have to remember for a frosting).
If you did it in advance, film on contact and leave it in the refrigerator. He can stay there for a few days. It can even be frozen. All you have to do is warm it gently in a bain-marie to use it.
When the cake is frozen, remove the mold and place the cake on a container, itself placed on a rack, all above a container wider than the cake. Also prepare a large spatula:
Pour all the frosting, then spatulate by going back and forth on the top of the cake (not useful if you used a mold with rounded corners that allow the frosting to flow).
I admit that I have recovered all the excess frosting and I have frozen twice, because I found the entremets a little too palot for my taste:
Allow the excess icing to drain, then grab the cake with both hands and gently place it on a card stock . I advise you to remove it by first removing a hand and then sliding a spatula under the dessert to be able to remove the other hand. We thus manage to deposit it easily without damaging the frosting:
- Because we always have to give back to Caesar ... this is where I found the icing recipe.
